DINNER

FIRST
Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
Artichoke Salad, Toasted Sunflower Seeds, Grapes and Grated Duck Liver Parfait
White Beetroot, Baked in Clay, Smoked Eel, Sake Cream and Char Roe

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Summer Truffle
Hampshire Buffalo Milk Curd, Broth of Roasted Onions and Gruyère on Toast
Cornish Cod, Courgette, Anchovy and Green Olive

THIRD
Native Lobster, Wrapped in Shiitake, Peas and Lemon
Red Ruby Beef, Short Rib, Salt Baked Turnip, Padron and Garlic Chives
Berkshire Muntjac, Endive Cooked in Grilled Oil, Red Leaves and Vegetables
Forest of Dean Suckling Boar, Hen of the Woods, Potato Emulsion and Rosemary

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly, Vanilla and Mint
Millefeuille, English Strawberries, Olive Oil and Thyme
Aynhoe Park Honey, Black Fig, Buffalo Milk Meringue and Bee Pollen

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£135.00 FOR FOUR COURSES
Prices Include Service and Tax

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.